Ingredients for 4 servings:
600 gr potatoes
150 gr flour
40 gr butter
40 gr grated Parmesan cheese
1 clove of garlic
salt
Ready in: about 90 minutes
600 gr potatoes
150 gr flour
40 gr butter
40 gr grated Parmesan cheese
1 clove of garlic
salt
Ready in: about 90 minutes
How to prepare the recipe: "Piedmontese gnocchi":
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher.
Put the mashed potatoes onto a work surface, salt and mix with the flour. Mix well with your hands until you get an omogenous mixture. Model some cylinders big like a finger and cut them into pieces, so that you get some little gnocchi as big as beans. Spread onto a floured working surface.
Boil salted water and pour the gnocchi. In the meantime melt butter into a little pan with the garlic. Drain the gnocchi with a slotted spoon when they come to the surface; put them into a serving dish and season with the melted butter and the Parmesan. Serve immediately.
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: easy
Chef's advice
I suggest to serve this dish with Pinot Bianco di Fontanafredda, Pomino Bianco, Sauvignon del Friuli.
Cook the potatoes into abundant boiling water; drain, skin and mash with a potatoe masher.
Put the mashed potatoes onto a work surface, salt and mix with the flour. Mix well with your hands until you get an omogenous mixture. Model some cylinders big like a finger and cut them into pieces, so that you get some little gnocchi as big as beans. Spread onto a floured working surface.
Boil salted water and pour the gnocchi. In the meantime melt butter into a little pan with the garlic. Drain the gnocchi with a slotted spoon when they come to the surface; put them into a serving dish and season with the melted butter and the Parmesan. Serve immediately.
Preparation time: 30 minutes
Cooking time: 60 minutes
Difficulty: easy
Chef's advice
I suggest to serve this dish with Pinot Bianco di Fontanafredda, Pomino Bianco, Sauvignon del Friuli.
In the picture, Piedmontese gnocchi
Crema style tortelli
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
(First courses)
Clean raisin and put into a cup soaked with abundant warm water. Pound the Amaretti reducing them in powder. Take a pan ...
Lasagna with mushrooms and artichokes
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
(First courses)
Knead the flour with four eggs, a pinch of salt and as much water as needed in order to get a dough enough hard. Knead t ...
Pasta with beans
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
(First courses)
Soak pinto beans into abundant cold water and let them rest for one night. Chop the onion and the carrot, celery and ...
Emilian style tagliatelle
(First courses)
Make the ragł following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragł is d ...
(First courses)
Make the ragł following the recipe. When half cooked, add the mushrooms chopped and, a few minutes before the ragł is d ...
Carbonara spaghetti
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
(First courses)
Cut the bacon into strips and fry with a little butter and a little oil. In a bowl beat the yolks, and then mix with ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
